Preheat the oven to 350°F (175°C). In a bowl, whisk together yellow cornmeal, flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, milk, and vanilla, mixing until combined. Gradually add the dry ingredients, mixing until just incorporated. Pour the batter into a greased cake pan.

Bake the Cake

Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely before serving.

Lemon Verbena Meringue

Make the Meringue

In a clean bowl, beat the egg whites until foamy. Gradually add the sugar, continuing to beat until stiff peaks form. Gently fold in the lemon verbena and lemon juice. Spread or pipe the meringue over the cooled leche cake.

Toast the Meringue

Use a kitchen torch or broiler to lightly toast the meringue until golden brown. Be careful not to burn it.

Horchata Gelato

Make the Horchata Base

Soak the rice and cinnamon stick in water overnight. Drain and blend with milk until smooth. Strain the mixture into a saucepan, add sugar, and cook over medium heat until sugar dissolves. Stir in heavy cream and vanilla, then chill in the refrigerator.

Churn the Gelato

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

Burnt Corn Husk Garnish

Prepare the Corn Husk

Lightly char the corn husks over an open flame until burnt and crispy. Allow to cool before using as a garnish.